Bartolo Mascarello Barolo 2007

  • 96 Robert
    Parker
  • 96 Wine
    Enthusiast
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Bartolo Mascarello Barolo 2007  Front Bottle Shot
Bartolo Mascarello Barolo 2007  Front Bottle Shot Bartolo Mascarello Barolo 2007  Front Label

Product Details


Varietal

Region

Producer

Vintage
2007

Size
750ML

Features
Collectible

Your Rating

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Somm Note

Winemaker Notes

The Barolo is stored in large botti (casks) of Slavonian Oak for about 30 months in a natural ageing cellar. The wine is racked once each year, then bottled in late July three years after the vintage. Malolactic fermentation is not forced and occurs in the botti. The botti range from 25 to 50 hectoliters and average 10-12 years of age. The bottles are held for an additional year until the following September when the wine is released in the fourth year after the vintage.

Professional Ratings

  • 96
    The 2007 Barolo has grown tremendously over the last few months. Some bottles have been more closed than others, but what is certain is that the wine is putting on weight. The 2007 appears to have a long drinking window ahead. It is without question one of the wines of the vintage. Anticipated maturity: 2017-2037.
  • 96
    Mascarello presents an outstanding 2007 base Barolo (with fruit sourced from the Barolo and La Morra zones) that is packed extra tight with generosity, concentration and rich chocolate, cherry and leather aromas. The long finish is soft and velvety, but the tannins and acidity guarantee a long future ahead. Cellar Selection.

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Bartolo Mascarello

Bartolo Mascarello

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Bartolo Mascarello, Italy
The Cantina Bartolo Mascarello is one of the legendary and historic producers of the Barolo appellation. The winery has stood as a beacon of staunch Barolo traditionalism since its official inception in 1918. The roots of the estate go back further, to the 19th century when the Mascarello family produced grapes which they sold to large wine producing houses in the nearby township of Bra. At around the turn of the century, though, a dozen or so producers including Bartolomeo Mascarello – Bartolo’s grandfather - established a much smaller entity, called the ‘Barolo Co-operative Winery’, and Bartolomeo became the cellar master there. Eventually, the Co-Operative closed, and Bartolo’s father, Giulio, just back from fighting in World War I, decided to take the plunge and produce some wine under his own label, a true rarity for that era. Although some of the wine was sold as actual bottles, much of theproduction was sold in demi-johns to restaurants and other consumers who undertook the bottling of the wine on their own. Over time, the estate acquired small parcels of choice vineyards in the communes of Barolo and La Morra. The winery was later passed onto Giulio’s son, Bartolo, in the 1960’s where they worked in tandem until Giulio’s death in 1981. Over that period, the winery began to gain more prominence. When Bartolo died in 2005, the baton was passed then to his only child, Maria Teresa. For many Barolo collectors, the Cantina Bartolo Mascarello has a special place in their hearts because of its fully independent spirit and unwavering dedication to the traditions and practices of a bygone era in Barolo. When Barolo producers began producing ‘Single-Cru’ wines in the 60’s and 70’s, Bartolo refused to follow suit claiming staunchly that his blended wine, made from their four vineyards in Barolo and La Morra, made a better wine combined than as single-vineyard expressions. To this day, this same philosophy and practice remains firmly in place. And when Barrique-aged Barolo became popular in the late 80’s and 90’s, Bartolo was quick to decry his opposition (as well as to Italy’s extremely popular though corrupt leader, Silvio Berlusconi) by designing a now infamous hand-written label with the words, “No Barrique, No Berlusconi” emblazoned across the front. These labels, as well as others that Bartolo had designed, were often randomly slipped into cases with their regular labeled bottles, much like the golden tickets in Willy Wonka, and are prized possessions for the die-hard Bartolo fan! Other traditions continue as well at this venerable estate. Much of the wine is still sold to private clients who make the pilgrimage each year to taste and pick up their yearly allotment, just as it was done in the 50’s and 60’s. Meanwhile, worldwide demand has greatly outstripped supply at this rather small 5 hectare property, and each bottle is doled out carefully. But rather than go out and acquire land to ramp up production, the Mascarellos have always resisted, preferring to keep the winery at a “human scale”. Today, Maria Teresa produces Barolo along with tiny amounts of Dolcetto, Barbera, Freisa and Langhe Nebiolo. The Barolo is a blend of Canubbi (1 HA), San Lorenzo (.25 HA), Rue (.5 HA) and Rocche di Annunziata (1.2 HA). Given the steep terrain of the zone, all vineyard work is done by hand, including, of course, the harvest. No chemical fertilizers or pesticides are used. In the cellar, all wines are fermented in old concrete tanks, with a simple yet rudimentary system of temperature control. The Barolo is kept onits skins for 30-50 days, depending on the vintage. Pump-overs are used early in the fermentation, followed by prolonged Capello Sommerso, or submerged cap maceration. The wine is then pressed in an old-school basket press before a long aging in large untoasted Slavonian oak botti (2 ½-3 years). The Barolo is bottled three years after the September harvest and then held for a year before release. As for the wines, they are spectacular and singular expressions of Traditional Nebbiolo. Classic in all senses, structurally, aromatically, and of course, in their long ageability. In recent years, under the meticulous hand of Maria Teresa, some say the wines have gained another level of finesse and balance. Though when asked about this, she is quick to say that absolutely nothing has changed from the era of her father! In any case, these wines are most certainly worth the search, and are “must haves” in the cellar of any Piedmont lover.
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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area, as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.

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The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo wine region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hills, is full of history and romance centered on the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo wine, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.

There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.

On the eastern side of the Barolo wine region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soil types.

The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

BTO383765_2007 Item# 383765

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